Chile Lime Shrimp →

Chile Lime Shrimp… This dish is inspired by traditional Peruvian Chile Lime Shrimp. Less well known in the U.S. than Mexican and Caribbean cuisines, but with its own sophisticated gastronomy and more than its share of world-class chefs, Peruvian cuisine (comida criolla) is a rich mixture of indigenous Andean, African, Asian, and Spanish/European culinary traditions that reflect the history and diverse ethnic composition of the Peruvian population. Serve this dish with a refreshing, colorful Mango Avocado Salad for a light meal that will engage all five taste senses. Alternatively, gift your guests a taste of Peru and serve a plate of these shrimp with lime wedges as hors-d’oeuvres. I hope this simple sample of comida criolla entices you to explore Peruvian cuisine the way it has me. Buen provecho!

Chile Lime Shrimp
Serves 4

Ingredients

• 1 pound of shrimp, peeled and deveined (I use 16-20 count large shrimp)

• ½ cup lime juice

• Zest of 1 lime finely grated

• ¼ cup plus 1 tablespoon extra-virgin olive oil

• 2 cloves garlic, minced

• 1 teaspoon chile powder

• ½ teaspoon ground cumin

• 2 Makrut lime leaves, center spine removed, very thinly sliced (optional)

• 4 teaspoons soy sauce

• 2 teaspoons finely minced or grated ginger root

• ½ teaspoon paprika

• ¼ cup freshly chopped cilantro

• kick it up a notch with a few drops of your favorite hot sauce

Preparation

1. In a large bowl, whisk together the lime juice, 1/4 cup olive oil, garlic, chile powder, cumin, cilantro, soy sauce, paprika, and ginger. Add the shrimp to the marinade, cover with plastic wrap, and refrigerate for 30 minutes.

2. Heat the remaining oil in a large skillet over medium-high heat. Remove the shrimp from the marinade and cook for 1-2 minutes per side until pink and opaque. Alternatively, my preferred method is to grill the shrimp over direct heat for 1-2 minutes per side depending on the size of your shrimp. Remove from the heat and garnish with cilantro and serve immediately with lime wedges.

Wine pairing: a dry Riesling, a demi-sec Vouvray, or a Viognier will compliment this spicy dish.

Marinated Sweet and Spicy Shrimp →

Here’s a great shrimp recipe to serve as a delicious appetizer/hors d'oeuvres, or as a main dish with rice like Chinese Fried Rice. Quick and easy to make, the marinade sauce caramelizes in the skillet as you cook the shrimp coating each piece with a rich savory sweet and spicy sauce sure to please your family and guests! Serve the reserved sauce for dipping or drizzling over rice. Truly tasty!

Marinated Sweet and Spicy Shrimp
Serves 4

Ingredients:

• 16 large shrimp (21-25 count), peeled and deveined

• 1 teaspoon garlic, minced or grated

• 1/2 teaspoon ginger, minced or grated

• 4 tablespoons honey

• 2 tablespoons soy sauce

• ½ teaspoon chili-sesame oil (Note: if you don’t have chili-sesame oil, use ½ teaspoon of sesame oil and ¼ teaspoon of red pepper flakes.)

• 1 teaspoon lemon juice

• 1 teaspoon lemon zest

Preparation:

1. Mix the ingredients and marinate the shrimp in half of the sauce for about 30-40 minutes, reserving the other half to drizzle over the cooked shrimp or rice.

2. Remove the shrimp from the marinade and discard the marinade.

3. Add 1-2 teaspoons of canola or other neutral oil to a hot cast-iron skillet. Working in two batches, add half the shrimp to the hot skillet and sear for 1 minute on each side. The marinade on the shrimp will caramelize. For added flavor, rub the shrimp in the caramelized sauce as you remove them from the skillet.

Note: substitute 3-4 large sea scallops per person and sear for 2 minutes per side after marinating as above. If possible use U-20 dry fresh or air-chilled frozen scallops rather than chemically treated scallops. Allow frozen scallops to thaw in the fridge before using.

Wine pairing: a crisp Chablis, Albariño, Sauvignon Blanc, Verdicchio, Verdejo, or Rosé would complement this dish.

Shrimp Egg Foo Yung →

Egg Foo Yung is a Chinese omelet with a savory umami-laden sauce. I have had this recipe for years and adapted it so many times I can’t find the original version. For the Foo Yung purist, it is not completely authentic because it has evolved over time to suit my tastes. The beauty of the concept of an omelet transcends culture, whether a French omelet, a Spanish frittata, or Chinese Foo Yung, the vehicle is beaten egg with your choice of whatever leftovers you have in the fridge along with herbs or other flavors that you like and have on hand. Experiment with omelets, French, Spanish, Chinese, you won’t regret it. They’re easy to make, a satisfying way to use leftovers, and healthy to eat.

Makes 8 omelets
Ingredients:

For the Sauce:

• 1 cup chicken stock

• 2 tablespoons soy sauce

• 2 tablespoons oyster sauce

• 1 tablespoon dry sherry

• 1 tablespoon cornstarch

• 2 cloves garlic, thinly sliced

• 1 1⁄2" pieces ginger, peeled and thinly sliced

• 1 teaspoon sugar

For the Egg Foo Yung:

• 1 ½ cups of small shrimp, or chopped larger ones (See *Note)

• 1 tablespoon soy sauce

• 1 tablespoon cornstarch

• ¼ teaspoon white pepper

• 1 1⁄2 teaspoon rice wine vinegar

• 1 teaspoon dry sherry

• 1/2 teaspoon sesame oil

• 2 teaspoons grated ginger

• ¼ cup canola oil for frying

• 1⁄2 cup water chestnuts, finely chopped, drained and squeezed dry (optional)

• 1⁄2 cup bean sprouts coarsely chopped

• 1 tablespoon chopped cilantro (optional)

• 1⁄3 cup sliced scallions, plus more sliced green parts for garnish

• 6 eggs, beaten

Instructions:

Make the sauce:

1. Bring stock, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon sherry, 1 tablespoon cornstarch, the garlic, sugar, and ginger to a boil in a 1-qt. saucepan over high heat. Cook, whisking, until thickened, 2-3 minutes; strain sauce and keep warm.

Make the Foo Yung:

1. Add a tablespoon of canola or peanut oil to a fry pan or wok. Once the oil is shimmering, add the chopped shrimp and stir-fry for a minute. Remove to a bowl.

2. Combine a tablespoon of soy sauce, the cornstarch, and sesame oil, beaten eggs, bean sprouts, scallions, white pepper, and shrimp in a bowl.

3. Add ¼ cup canola (or peanut) oil to your fry pan or wok. (A wok works best.)

4. Using a ladle and working in batches, gently lower 1⁄2-cup amounts of egg mixture into the oil turning back toward the center any excessive run-off the edges; cook, flipping once until omelets are puffed and brown, 1 1⁄2-2 minutes.

5. Using a slotted spoon, transfer omelets to paper towels.

6. Serve drizzled with reserved sauce; garnish with sliced scallions.

*Note: you can substitute crab meat or combine shrimp and crab.
Wine pairing: a dry Riesling, or Gewurztraminer, Sauvignon Blanc, or beer.
Another recipe version: https://tasteasianfood.com/egg-foo-young/